Shredded Pork with Cucumber

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Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

By using or not using the spicy, hot green chiles, this family dish can suit all palates. Either way, it is appetizing.


  • 12 ounces lean pork, pat dried, cut into strips about 2 inches long and ΒΌ inch thick
  • 4Β½ tablespoons vegetable oil
  • 2-3 thin slices fresh ginger, peeled
  • 1 cucumber, about 12 ounces-16 ounces, cut as for french fries
  • Β½ teaspoon salt
  • 3 fresh green chiles, seeded or unseeded, cut into small rounds (optional)
  • 2-3 large garlic cloves, cut into strips
  • 3-4 large scallions, cut into 2-inch sections, white and green parts separated
  • 1 tablespoon Shaoxing wine or medium-dry sherry


  • Β½ teaspoon salt
  • ΒΌ teaspoon sugar
  • 2 teaspoons thin soy sauce
  • 6-8 turns white pepper mill
  • 2 teaspoons Shaoxing wine or medium-dry sherry
  • 1Β½ teaspoons cornstarch
  • 2 teaspoons vegetable oil


  • 1 teaspoon cornstarch
  • 1Β½ teaspoons thick soy sauce
  • 4 tablespoons water


  • Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch to the pork and stir to coat well. Leave to stand for 15-20 minutes. Blend in the oils.
  • Mix together the sauce ingredients and set aside.
  • Heat the wok over a high heat until smoke rises. Add 1Β½ tablespoons of the oil and swirl it around. Add the ginger, let sizzle, then add the cucumber. Season with the salt and stir continuously for about 1Β½ minutes, or until very hot. Remove onto a plate and keep warm. Wipe dry the wok.
  • Reheat the wok over a high heat until smoke rises. Add the remaining 3 tablespoons oil and swirl it around several times. Add the chilies, if using, and stir a couple of times. Add the garlic, let sizzle, then add the white scallions, and stir a few times to release the aroma. Add the pork and, going to the bottom of the wok with the wok scoop or a metal spatula, flip and toss continuously for about 1 minute, or until the pork is whitish in color. Splash in the wine or sherry around the side of the wok, continuing to stir. When the sizzling dies down, add the well-stirred sauce, stirring as it thickens. Return the cucumber to the wok and add the green scallions. Stir to mix until very hot again. Remove to a serving plate and serve immediately.

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